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St. Patrick’s Day

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes

Lucky Charms Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 35 minutes
Cook Time: 18 minutes
Total Time: 53 minutes

Ingredients

Cupcakes

  • 1 1/4 cup milk
  • 2 1/2 cups Lucky Charms cereal, divided
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil

Frosting

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla extract

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1 1/2 cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.

Frosting

  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.

Notes

Recipe originally from The Novice Chef

Irish Stout Cake with Bailey’s Ganache

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

Irish Stout Cake with Bailey’s Ganache

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

Irish Stout Cake

  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 cup unsalted butter
  • 1 12oz bottle of Guinness Stout beer
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder

Bailey's Cream Cheese Frosting

  • 6oz cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 2 1/4 cups powdered sugar
  • 1/8 tsp salt
  • 1 Tbsp Bailey's Irish Cream

Bailey's Ganahe

  • 6oz high quality white chocolate (not white chocolate chips)
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Cream
  • 1 Tbsp unsalted butter
  • White chocolate shavings (garnish)

Instructions

Irish Stout Cake

  1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
  2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
  3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
  4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
  5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
  6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
  7. Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
  8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
  9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
  10. Once cooled, trim the tops so that each cake is level and the same height.
  11. Wrap cake layers and freezer for several hours or over night.

Bailey's Irish Cream Frosting

  1. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
  2. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
  3. Add the Bailey's and salt and mix for 1 more minute.
  4. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.

Bailey's Ganache

  1. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
  2. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
  3. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
  4. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.

Assembly

  1. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
  2. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
  3. Garnish the top of the cake with white chocolate shavings.
  4. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
  5. Store in an air tight container up to 2 days.

 

Irish Car Bomb Cupcakes | JavaCupcake.com

Irish Car Bomb Cupcakes

Rich Guinness infused chocolate cake dipped in Jameson Whiskey chocolate ganache topped with creamy Bailey’s Irish Cream buttercream… the perfect cupcake for the Irish Car Bomb lover in your life!

Irish Car Bomb Cupcakes | JavaCupcake.com

I had an order for my Irish Car Bomb cupcakes so I decided to try something new with them.  As you might remember, in my original recipe, I filled the cupcakes with the ganache, leaving the top open to expose the ganache.

Irish Car Bomb Cupcakes | JavaCupcake.com

This time I dipped the top of the cupcake in the ganache, creating a shiney, chocolatey cap for the cupcake.   I chose a higher quality chocolate for the ganache using a 70% cocoa Lindt chocolate.  Also modified was the buttercream recipe, adding more sugar & Bailey’s.  I like how these turned out & think they are a much better quality cupcake.

View the slideshow below for more photos!

Enjoy!

Irish Car Bomb Cupcakes | JavaCupcake.com

UPDATE:  It seems as though the name of these cupcakes has offended some people.  It was never my intention for this to be the case.  Please know that the idea behind these cupcakes comes from an American drink that my husband would order at the bar. The “Irish” in the name refers to the drink’s Irish ingredients; typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey.  The “car bomb” refers to the fact that the drink is a “bomb shot”… meaning the shot is dropped into the glass of beer.  Please accept my apology if the name of these cupcakes has offended you.

Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup Guinness beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

Jameson Ganache

  • 4oz dark 70% cocoa chocolate
  • 1/3 cup heavy cream
  • 1 Tbsp corn syrup
  • 1 Tbsp unsalted butter
  • 1 tsp Irish Whiskey

Bailey's Irish Cream Buttercream

  • 2lbs powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 airline size bottle of Bailey's Irish Cream
  • 1oz finey chopped 70% dark chocolate

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees and line cupcake pan with liner.
  2. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat.
  3. Add cocoa powder and whisk until smooth. Set aside to cool.
  4. In another bowl, whisk together the eggs and sour cream. Add cooled chocolate mixture to the bowl and whisk to combine.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Add the flour to the wet mixture and whisk until combined and no flour lumps remain. Be careful not to over mix.
  7. Fill cupcake liners 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Ganache

  1. Chop chocolate into very small pieces and place in a large heat-safe bowl.
  2. In a small sauce pan over medium high, heat the cream until just simmering.
  3. Pour the hot milk over the chocolate and let stand for 2-3 minutes WITHOUT stirring.
  4. Stir with a spatula until smooth.
  5. Add the butter, corn syrup and whiskey and stir until combined.

Buttercream

  1. In the bowl of your stand mixer, cream together the butter and sugar.
  2. Add the Irish cream and mix on high for 3-5 minutes or until light and fluffy.

Assembly

  1. After the cupcakes have completely cooled, dip each upside down in the ganache. Let the ganache set up for about an hour.
  2. Using a Wilton #6B tip fitted on a piping bag, pipe swirls of frosting on top of the ganache. Make sure to pipe just in the center of the cupcake so that the ganache can still be seen on the sides.
  3. Garnish with the finely chopped chocolate.

 

Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup Guinness beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

Jameson Ganache

  • 4oz dark 70% cocoa chocolate
  • 1/3 cup heavy cream
  • 1 Tbsp corn syrup
  • 1 Tbsp unsalted butter
  • 1 tsp Irish Whiskey

Bailey's Irish Cream Buttercream

  • 2lbs powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 airline size bottle of Bailey's Irish Cream
  • 1oz finey chopped 70% dark chocolate

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees and line cupcake pan with liner.
  2. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat.
  3. Add cocoa powder and whisk until smooth. Set aside to cool.
  4. In another bowl, whisk together the eggs and sour cream. Add cooled chocolate mixture to the bowl and whisk to combine.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Add the flour to the wet mixture and whisk until combined and no flour lumps remain. Be careful not to over mix.
  7. Fill cupcake liners 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Ganache

  1. Chop chocolate into very small pieces and place in a large heat-safe bowl.
  2. In a small sauce pan over medium high, heat the cream until just simmering.
  3. Pour the hot milk over the chocolate and let stand for 2-3 minutes WITHOUT stirring.
  4. Stir with a spatula until smooth.
  5. Add the butter, corn syrup and whiskey and stir until combined.

Buttercream

  1. In the bowl of your stand mixer, cream together the butter and sugar.
  2. Add the Irish cream and mix on high for 3-5 minutes or until light and fluffy.

Assembly

  1. After the cupcakes have completely cooled, dip each upside down in the ganache. Let the ganache set up for about an hour.
  2. Using a Wilton #6B tip fitted on a piping bag, pipe swirls of frosting on top of the ganache. Make sure to pipe just in the center of the cupcake so that the ganache can still be seen on the sides.
  3. Garnish with the finely chopped chocolate.
Green Velvet Cupcakes with Bailey's Irish Cream Frosting | JavaCupcake.com

St. Patrick’s Day Cupcakes

Celebrate St. Patrick’s Day with these festive green velvet cupcakes topped with Bailey’s Irish Cream Frosting!

Green Velvet Cupcakes with Bailey's Irish Cream Frosting | JavaCupcake.com

The St. Patrick’s Day cupcakes are done!! 🙂 I made Green Velvet cupcakes and topped them with Bailey’s Irish Buttercream frosting! Here’s the recipe!!

Enjoy!

UPDATE March 2014:

So… this post is from the VERY early days of this blog! Can you tell? I think I’ve come a long way since 2009!  I have reworked this post a bit, adding the ZipList recipe and fixing the photos.  This recipe has become very popular on Pinterest and social media, so I wanted to make it a little more user friendly.

Surprisingly, I haven’t made another St. Patrick’s Day cupcake again until 2014 when I made Lucky Charms Cupcakes!

Happy St. Patrick’s Day!


Green Velvet Cupcakes for St. Patrick

Yield: 2+ dozen cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Green Velvet Cupcakes

  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla
  • 1 tsp liquid green food coloring
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sat
  • 1 cup buttermilk

Bailey's Irish Cream Frosting

  • 4 cups powdered sugar
  • 1 cup unsalted butter, room temperature
  • pinch of salt
  • 1 tsp vanilla
  • 3-4 Tbsp Bailey's Irish Cream
  • Green sugar crystals, for garnish

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the oil, sugar, eggs, vinegar, vanilla and green food coloring.
  3. In a small bowl, whisk together the flour, salt and baking soda.
  4. Add half the flour mixture to the wet mixture and fold gently.
  5. Stir in the buttermilk.
  6. Fold in the remaining flour mixture and fold until just combined.
  7. Fill the cupcake liners 1/2-2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean
  8. Cool in the pans for 5 minutes before removing to a wire rack to cool completely.

Bailey's Irish Cream Frosting

  1. Cream the butter and sugar together until smooth.
  2. Add the salt and vanilla and mix until combined.
  3. Mix in 3-4 Tbsp Irish Cream. Add more or less depending on the consistency of frosting you desire.
  4. Beat on high for 2 minutes.
  5. Using a large round top, pipe swirls of frosting onto the cupcake.
  6. Alternately, use an offset spatula to spread the frosting over the top of the cupcake. Line the sides with green sugar crystals

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